Red curry ice cream


Sra Bua by Kiin Kiin is without a doubt one of the best Thai restaurants in Thailand, and perhaps in the world. It was started by Danish chef Hendrik Yde Andersen whose Thai restaurant in Denmark had already received a Michelin star. Sra Bua has since earned a coveted Michelin star on its own and has previously been listed among Asias best restaurants.

Arriving a little late I was still just on time to order the set lunch menu. This included their signature dish of frozen red curry. The dish consists of chunks of lobster with a red curry ice cream, lychee foam and some garnishes such as crispy fried onion. The whole dish is presented on dry ice to further enhance the frozen theme.

The lobster was perfectly cooked and the lychee worked well to compliment the sweetness of it. Of course the most interesting of this dish us the red curry ice cream. Tasting it on its own you could get all the familiar flavors of a red curry, but without the kick of chili. It was even a little bit sweet and I can imagine just eating a bowl of it on its own. It was very innovative and a great accompaniment to the lobster.

Fear Factor – 3 / Taste Test – 9


Mexican corn ice cream


I have eaten corn ice cream before, but that was a prepackaged highly processed ice cream bar. This time around I came across some freshly made corn ice-cream from a street food vendor in Valladolid, Mexico. That made it a lot more authentic. On further inspection, the ice cream also contained real kernels of corn. The ice cream itself was super smooth and creamy like an Italian gelato. It definitely tasted of corn, which made the whole thing a little strange, but still delicious. Round two proves that corn can indeed be used as a dessert.

Fear Factor – 1 / Taste Test – 7


Red velvet Magnum


I told you before how much I love Magnum with it’s velvety center and crispy chocolate. They often have a limited edition with fruits or coffee or caramel, but in Mexico I found something a bit more unusual. A red velvet Magnum. It looked promising with swirls of red and white in the center. Unfortunately if it tasted like cake at all, it must have been a week old stale cake. It was almost like eating cardboard. I’ll stick to the original for now.

Fear Factor: 0 / Taste Test – 5

Green detox sorbet


I try to cook and eat healthy food as often as I can, though that may not show on my blog very well. I love my fruits and vegetables, and barely cook any meat. I do have a sweet tooth though, and there aren’t that many healthy sweets. I’ve tried avocado chocolate mousse and banana ice cream, but they just can’t substitute a slice of cake or bowl of chocolate.

I was excited, yet hesitant, to come across a green detox sorbet at an ice cream parlor in Playa del Carmen. Could this be the healthy sweet I was looking for? In a way it was. It tasted good, with hints of sweetness as well as acidity. It was just like eating any other ice cream. Well, that is if you ignore the occasional bursts of cucumber and kale. Hey, they didn’t call it a green detox sorbet without reason.

Fear Factor – 1 / Taste Test – 8

Coriander sorbet


A lot has been said already on my blog about savory sweets and desserts, especially those including salt or bacon. This trend has extended in the culinary world to using herbs and spices in desserts. This was especially evident in a pineapple and coriander dessert I had recently at Pujol, a restaurant which ranks among the top 20 in the world.

The dish consisted of two main components, a 16 hour roasted chunk of pineapple and a coriander sorbet. There was also some caramel and crystalized coriander for garnish. It was a match made in heaven. The sorbet was sweet from the sugar, and though it definitely tasted of coriander, it wasn’t savory. The pineapple was super tender, yet still maintained a bite. What a wonderful combination the two made. No wonder Pujol is so highly rated.

Fear Factor 2 / Taste Test – 9

Astronaut ice-cream


imageAs a kid I was always fascinated with space travel, and I still watch a lot of Sci-Fi. We were always told that astronauts get freeze-dried food that they would rehydrate, including the famous astronaut ice cream. I later found out that this is not actually true, but I was still exited to see bags if astronaut ice cream sold at the Museum of American History in Washington DC.

The one that I bought was an ice cream sandwich. The layers of cookie were your average, run of the mill cookies. The ice cream in the middle was completely different though. It had to be, as it wasn’t frozen. It was a solid block of crunchy hardened candy that was not so hard it couldn’t be eaten. It was a little like meringues, but a little harder. In your mouth it would turn creamy which gave the illusion of melting ice cream. It was definitely interesting to eat, but it will only be exciting the first time you eat it.

Fear Factor 0 / Taste Test 7

Churros ice cream cone


Dominique Ansel made culinary history by creating the cronutimage. Since then many more hybrids have followed such as the cruffin. Well known New York dessert studio Chikalicious now brings us an ice cream cone made of churros. That sounded like an amazing idea to me, so I went to pay a visit while I was in the neighborhood.

I ordered the seasonal pumpkin pie ice cream, which was unique in its own right. The ice cream itself was amazing. It was rich and creamy and had just the right amount of sugar. This is a review of the cone, however, so forget about the ice cream. Although the churros tasted good, it was a bit too soft. It would collapse easily u der thee pressure of your hand making it difficult to eat. Great ice cream though.

Fear Factor – 0 / Taste Test – 6

Hershey’s ice cream cone


As a kid my ice cream of choice would always be a Cornetto. You know, that waffle cone filled with vanilla ice cream and topped with chocolate. Later on there would be a whole range of different flavored Cornettoes and Cornetto wannabes, but nothing beats the original if you ask me.

On a recent layover in Seoul, Korea I visited the airport 7-eleven to stock up on drinks and snacks for my long flight ahead. I picked up a Hersheys ice cream cone, reminiscent of said Cornetto. Instead of vanilla, it was filled with a rich, gooey chocolate ice cream and topped with cookie crumbles. Now I don’t hold Hersheys in the highest regards when it comes to chocolate, but they sure make a mean ice cream cone.

Fear Factor – 0 / Taste Test – 8


Green tea mochi ice cream


imageI’ve mentioned green tea plenty of times before, but mochi has only come up once. It’s a chewy, sticky ball made of rice flour that has a texture of say play dough. Haagen Dasz’ latest limited edition ice-cream is a matcha & mochi one. Matcha mochi. Matcha mochi. Try saying that ten times while keeping a straight face.

The green tea ice-cream was perfectly balances. Not too bitter, not too sweet. The interesting part came from the mochi though. All throughout the ice-cream were pieces of this rubbery substance. You would get some with just about every bite. After the ice-cream had melted and dribbled its way down your throat, you’d still be chewing on the little rice flour balls. That is a good thing, believe you me. A good thing indeed.

Fear Factor – 1 / Taste Test – 8

Foie gras ice cream


imageI recently had to go on a business trip to Shanghai, and that’s always a great opportunity for me to let my inner foodie loose. There are so many great restaurants both western and Chinese, and I managed to visit a few that were still on my to-do-list. There was one though I had been to before, but I just had to go back to .

Pree is the custom made ice-cream parlor where I previously tried truffle and Sichuan pepper ice-cream. I was in luck as this time around there were a few new flavors to try out. One of the more unusual ones that caught my attention was a foie gras gras and fig flavored one. Now I was pretty sure that foie and fig would make a great combination, but as a desert?

It turned out to be one of the best ice-cream I have ever had the pleasure of eating. As before the texture was divine, smooth and creamy. On first bite a big hit of alcohol warmed my whole inside. It was a sweet, raisin-like alcohol such as perhaps sherry or brandy. Foie gras mousse is often prepared with a fortified alcohol, so that does make sense. The fresh fig and the fig syrup added to the sweet profile, but where was the foe gras? Honestly I would never have guessed it was foie had I not known, even though there was an ever so slight savory undertone. Did I mind that? Not at all. It was still one of the best ice-creams of my life, and trust me I eat a lot of ice-cream in a year.

Fear Factor – 3 / Taste Test – 9